Recipe - Roasted Eggplant And Goat Cheese Tortilla With Roasted Red

INGREDIENTS FOR EGGPLANT
1 md Eggplant; thinly cut or sliced up
2 tablespoon Olive oil

INGREDIENTS FOR VINAIGRETTE
1 lg Red pepper
1 tablespoon Red onion
3 tablespoon Lime juice
One fourth teaspoon Cayenne pepper
2 tablespoon Parsley; finely chopped
One half cup Olive oil; plus
1 teaspoon Olive oil
Salt and freshly ground
pepper; to taste
8 ounce Mild goat cheese
2 tablespoon Fresh thyme; finely chopped
4 lg Flour tortillas

How to Prepare the Eggplant:

1. Preheat the oven to 350 F.

2. Lightly brush the eggplant in the olive oil and season with salt and
pepper to taste. Place on a baking sheet and roast for 45 minutes.

3. Wrap the tortillas in aluminum foil and place in the oven for 10 minutes
to heat or heat on burner.

4. Top each tortilla with One fourth of the eggplant, thyme and goat cheese.
Drizzle on the vinaigrette and roll up.

How to Prepare the Vinaigrette:

1. Preheat oven to 350 F.

2. Rub the red pepper with 1 teaspoon olive oil.

3. Place on a baking sheet and roast for 25 minutes.

4. Place in a paper bag to steam. Cut in half and remove the stem and
seeds, peel off the skin and dice.

5. Place the pepper in a blender with red onion, lime juice, cayenne
pepper, and parsley and blend until smooth.

6. Slowly add the olive oil, drop by drop at first, and continue blending
until emulsified. Season with salt and pepper to taste.

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